Depends on the conditioner used. What are we talking about?
Usually nothing like that, although there are exceptions. The benefits are usually things important to large batch commercial bakers like more consistent times, longer hold times, longer shelf life, resistance to machine mix and knead abuse, etc.
There are a few conditioners some small batch and home bakers like. Vitamin C for instance.
In my opinion, people who can afford to observe and respond to individual doughs based on their own unique and inconsistent performance are better off doing so, rather than using conditioners. The bakers best friends are high quality yeast, high quality flour of an appropriate protein content, high quality (other) ingredients, paying attention, a good oven, touch, and intelligent control of the process. Conditioners don't make my list.
BDL
